Espinacas con Patatas a la Andaluza

Servings: 4

Ingredients

Qty Ingredient
2 tbsp extra virgin olive oil
12 ea baby red potatoes, washed and cut in half
1 ea onion, roughly chopped
8 cloves garlic, thinly sliced
1¼ tsp sweet smoked Spanish paprika
¾ tsp ground cumin
½ cup tomato sauce
5 oz fresh spinach
pinch sea salt
dash black pepper
handful fresh parsley

Preparation

  1. Saute the onion and garlic in olive oil till translucent or 3 minutes

  2. Add in the paprika and cumin, quickly mix together, then add in the tomato sauce, mix together and simmer about 3 minutes until thickened

  3. Add in the potatoes and season generously with sea salt & black pepper. Mix well together then add in enough cold water to just barely cover the potatoes, about 2 cups. Bring to a boil, then cover and simmer at a low-medium heat

  4. Roughly chop the spinach (wash and pat dry first if not using bagged spinach)

  5. After 20 to 25 minutes and the potatoes are fully cooked through, add in the spinach, cover and cook until the spinach is wilted, about 1 to 2 minutes, then remove from the heat

  6. Gently mix everything together, then transfer into large shallow bowls and sprinkle with finely chopped parsley, enjoy!